Wednesday, September 4, 2013

Coconut Shrimp Basil Soup

Shrimp - 12, peeled and deveined, defrost if frozen
Coconut Milk - 3 cups
Shredded Coconut - 2 tbsp (optional)
Basil - a bunch, chopped
Olive oil - 1 tbsp.
Garlic - a few cloves, minced
Ginger - 1 inch, grated
Fresh Lemon Grass - 1 tbsp, sliced
Shallot - 1, finely chopped
Green Chilies - 1 couple, chopped
Turmeric - 1/4 tsp
Juice of a lemon
Water / Vegetable Stock - 1 cup

Heat a pot and add the olive oil, garlic, ginger, Green chili, lemongrass. Saute for a minute and add the shallot. Cook until soft.

Add coconut milk, water, salt, shredded coconut if using, and turmeric. Bring to a boil. Simmer for a few minutes.

Add the shrimp and cook for 2 minutes until the shrimp is done. Add the shredded basil leaves and lemon juice on top and serve hot.


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